Serves: 4
Total Calories: 277

6 dried black mushrooms
1/2 medium head cabbage
4 green onions, (with tops)
1 medium carrot
3/4 pound raw medium shrimp (in shells)
1 teaspoon cornstarch
1 teaspoon water
2 tablespoons vegetable oil
2 teaspoons finely chopped garlic
1 tablespoon vegetable oil
1/4 cup chicken broth
1 tablespoon chili paste

Soak mushrooms in hot water 20 minutes or until soft drain. Rinse in warm water drain. Squeeze out excess moisture. Remove and discard stems cut caps into thin strips.

Cut cabbage into 2 3/4-inch pieces. Cut green onions diagonally into 1-inch pieces. Cut carrot diagonally into thin slices. Place carrot in boiling water heat to boiling. Boil 1 minute drain. Immediately rinse in cold water drain.

Peel shrimp. Cut shrimp lengthwise into halves wash out vein. Pat dry with paper towels. Mix cornstarch and water.

Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add shrimp and garlic, stir-fry until shrimp are pink. Remove shrimp from wok.

Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add mushroooms and cabbage stir-fry 1 minute. Add broth heat to boiling. Cover and cook 1 minute. Stir in cornstarch mixture cook and stir 30 seconds or until thickened. Add shrimp, onions, carrots and chili paste. Cook and stir 30 seconds or until shrimp are hot.

4 servings

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 277
Calories from Fat: 96

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Clams with White Radishes
Emperor's Shrimp
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Halibut with Salted Black Beans and Chilies
Kung Pao Shrimp
Pan-Fried Red Snapper with Salted Black Beans and Chilies
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Scallops with Pea Pods
Sea Bass with Green Beans
Shrimp Almond Ding
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Shrimp with Garlic Sauce
Shrimp with Lobster Sauce
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